Healthy No-Bake Cheesecake Cups

Healthy No-Bake Cheesecake Cups are easy to make and bursting with flavor, using good-for-you ingredients. The perfect portion-controlled treat!

I know, I know–the title is a mouthful. I wasn’t sure how else to convey all of the goodness that’s packed in these little wonders. Decadent, sweetened cream cheese meets a pecan, oat, and date “crust.”

I love that you don’t have to use your oven in this crazy heat, and they are just the right size to satisfy a sweet tooth without over indulging.

Not Your Traditional CHeesecake

I’m trying to be a little more mindful of the ingredients I use in my recipes, choosing whole foods with added health benefits when I can. Always without sacrificing flavor, of course.

For this reason, I skipped out on the graham cracker crust. A nut base works well with the cheesecake filling, and pecans are heart-healthy with antioxidants and anti-inflammatory properties. You could use almonds or walnuts instead. I prefer the buttery taste of the pecan, but use whatever you have on hand.

If you have a nut allergy, you could just replace the nuts with oats. It won’t be quite as moist, but it will still taste delicious!

The dates added sweetness and stickiness, so we can pack the mixture into the bottom of muffin cups and the mixture will stick together without baking.

If you haven’t cooked with dates before, you must give them a try! They are naturally sweet and healthy.

They can be a bit pricey, but you can store them in the refrigerator for weeks and the freezer for months., so you can get a good bang for your buck! I also use them as the base for my Skinny Double Chocolate Brownies – an all time fav!

I also like using coconut sugar in the cheesecake base rather than regular sugar. That keeps this dessert free of cane sugar. Coconut sugar is lower in fructose than cane sugar and good for your gut health.

How to make HealthY No-BAke CHeesecake Cups

Assembling the cups only takes about 10 minutes, and is all done in a food processor. Super easy!

Pulse the nuts, dates, and oats together. A tablespoon full at a time, press the crust mixture into 12 muffin cups. Using a cupcake liner will make it easier to remove them later.

Wipe out the food processor and add in the cheesecake ingredients. Pulse until sugar dissolves and the mixture is smooth and creamy, just a minute or two. Pour the mixture, about 2 tablespoons per cheesecake, over the crusts.

Smooth the tops of your cheesecake using your fingers, dipped in water so they don’t stick to the mixture. Throw them in the freezer for an hour or the refrigerator for about 3 hours to set. That’s it!

And don’t worry if yours don’t come out looking perfect. The taste is what matters. The ones below looked pretty sloppy, but no one complained!

I topped those with frozen blueberries, but they are also excellent with some Zero Point Jam spooned on top.

A local restaurant serves cheesecake with passion fruit on top. It’s the most heavenly combo! We just happened to move to a place with a passion fruit tree in the backyard. Lucky us! If you can find it in the store, I highly recommend topping your cheesecakes with the juice and seeds.

I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there.